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A kind of bean paste brewing process

A soy sauce and technology technology, applied in the field of soy sauce brewing technology, can solve the problems that affect consumers' choice of products, high raw material costs and processing costs, and achieve the goals of improving color and flavor, improving physical and chemical indicators, and shortening fermentation time Effect

Active Publication Date: 2022-03-25
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the addition of monosodium glutamate and synthetic freshness enhancers will affect consumers’ purchase of products; Compared with soybean resources, its raw material cost and processing cost are higher

Method used

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  • A kind of bean paste brewing process
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  • A kind of bean paste brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0056] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 10% of the total weight of soybeans, and soybean 2 accounts for 90% of the total weight of soybeans;

[0057] (2) Preparation of soy mash 1 semi-finished product:

[0058] Add water according to the weight ratio of 1 to soak soybeans 1 for 2.5 hours, steam the soaked soybeans 1, and cook until the cooked beans are not raw, peeled, lumpy, soft and hard, and the beans are complete. Crush and cool to below 40°C;

[0059] Insert the koji species into the crushed soybean 1 according to the weight ratio of 0.05%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 16h;

[0060] Add edible refined salt to the obtained koji material 1 at an addition amount of 0.5 by weight, and add a small a...

Embodiment 2

[0068] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0069] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 20% of the total weight of soybeans, and soybean 2 accounts for 80% of the total weight of soybeans;

[0070] (2) Preparation of soy mash 1 semi-finished product:

[0071] Add water at a weight ratio of 1.5 to soak soybeans 1 for 4 hours, steam the soaked soybeans 1 until the cooked beans are not caught raw, peeled, not lumpy, soft and hard, and the beans are complete. After cooking, crush , cooled to below 40°C;

[0072] Insert the koji species into the pulverized soybean 1 according to the weight ratio of 0.1%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 20h;

[0073] Add edible refined salt to the koji material 1 obtained by the addition amount of 1 by weight, and add a sm...

Embodiment 3

[0081] A kind of embodiment of bean paste brewing process of the present invention, comprises the steps:

[0082] (1) Bean processing: soybeans are divided into two parts of soybean 1 and soybean 2, soybean 1 accounts for 30% of the total weight of soybeans, and soybean 2 accounts for 70% of the total weight of soybeans;

[0083] (2) Preparation of soy mash 1 semi-finished product:

[0084] Add water according to the weight ratio of 2, soak soybeans 1 for 3 hours, steam the soaked soybeans 1, cook until the cooked beans are not raw, peeled, lumpy, soft and hard, and the beans are complete. After cooking, crush , cooled to below 40°C;

[0085] Insert the koji species into the pulverized soybean 1 according to the weight ratio of 0.15%, and transport it to the aseptic culture room to make koji after mixing evenly. ~40℃, wind frequency 15~50Hz, cultivation time 24h;

[0086] Add edible refined salt to the obtained koji material 1 in an addition amount of 1.5 by weight, and add...

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Abstract

The invention discloses a bean paste brewing process, which includes: (1) dividing soybeans into two parts of soybean 1 and soybean 2; Add salt and a small amount of water, sun-dry and ferment to obtain the semi-finished product of moromi 1; (3) steam and cook soybean 2, cool, add flour and mix evenly, add koji to make koji, add salt water, and sun-ferment to obtain moromi 2 semi-finished products; (4) mix the semi-finished products of moromi 1 and moromi 2 with salt water, and ferment to obtain moromi 3; (5) add flavoring agents to moromi 3, boil for 10-40 minutes, and sterilize , cooling, and filling to prepare soybean paste. The brewing process of the present invention improves the quality of koji, enzyme activity and decomposition degree, the fermentation time is short, and the utilization rate of raw materials is high; compared with the traditional process, the physical and chemical indicators of the sauce embryo obtained in the present invention are all significantly improved, and the soybean paste The color is redder and stronger, the aroma is rich, and the umami and mellow taste are prominent.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a bean paste brewing process. Background technique [0002] Soybean paste is a kind of food made from soybeans, flour or wheat as the main raw materials, after a series of processes such as koji making and fermentation. With the continuous improvement of living standards, people pay more and more attention to the nutrition and safety of daily diet, and the requirements for the quality of soybean paste are also gradually increasing. Zero addition of monosodium glutamate and food additives has become a trend. [0003] Most of the existing soybean paste brewing process is to ferment whole beans together with flour and brine, and take the solid part after fermentation. This process has problems such as low utilization rate of raw materials, low enzyme activity of finished koji, relatively single metabolites, light color of the obtained bean paste, insufficient ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50
CPCA23L11/50
Inventor 聂丽王亚琦刘立聪彭超李荔
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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